Miso-glazed salmon

Good Health (Australia) - - Be Nourished -

» SERVES 1 (SCALE UP FOR GUESTS) 200g salmon fil­let, skinned and deboned 100 per cent buck­wheat soba noodles, to serve 5g fresh gin­ger, grated 1 tsp sesame oil 1 tsp tamari 1 bunch bok choy or pak choy Black sesame seeds, to serve Co­rian­der leaves, to serve 1 fresh red chilli, finely sliced, to serve MISO GLAZE 2 tsp miso paste 4 tsp boil­ing wa­ter 2–4 tsp sesame oil 2 tsp maple syrup 10g fresh gin­ger, grated Chilli sauce, to taste 1 Pre­heat the oven to 180°C. Line a bak­ing tray with bak­ing pa­per. 2 To make the glaze, put the miso paste into a heat­proof bowl. Pour the boil­ing wa­ter over and whisk to form a paste. Add the re­main­ing glaze in­gre­di­ents and whisk again to com­bine. 3 Place the salmon in the bowl and use clean hands to rub the glaze thor­oughly into the salmon. Set aside to mar­i­nate for at least 15 min­utes – the longer, the bet­ter. 4 Put the salmon on the lined tray, spoon over the rest of the glaze and trans­fer to the oven to cook for 10 min­utes, or un­til the salmon is cooked through. 5 While the salmon cooks, pre­pare the buck­wheat noodles as per the packet in­struc­tions, and then drain and set aside, keep­ing them cov­ered to re­tain the heat. 6 Place the gin­ger, sesame oil and tamari in a fry­ing pan over a medium heat. Al­low to cook for a minute or two, and then add the bok choy. Toss for a few min­utes un­til the bok choy is cooked to your lik­ing – add a splash of wa­ter or put the lid on, if you like. 7 When the salmon is cooked, serve with the noodles and veg­eta­bles. Sprin­kle over some black sesame seeds, co­rian­der leaves and a few slices of fresh chilli to fin­ish.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.